BIOGRAPHIES

About BryanBryan Voltaggio is a true son of the Chesapeake, born and bred in Frederick, Maryland. By the young age of 20 and after having served as sous chef and executive chef at two regional hotel restaurants, Voltaggio made the decision to enroll at the Culinary Institute of America (CIA) in Hyde Park, NY. Upon graduating, Voltaggio staged at Aureole, in New York City, where he met his mentor chef Charlie Palmer. Following a stint at Michelin three-star Pic restaurant in Valence, France, Voltaggio reunited with Palmer as executive chef at Charlie Palmer Steak in Washington, DC. After almost a decade with Palmer, Voltaggio took a leap of faith and returned to Frederick, Maryland to open VOLT in 2008. In late 2011, Voltaggio expanded with Lunchbox, followed by Family Meal and RANGE in 2012. Voltaggio is the executive chef and owner of six restaurants including VOLT, Lunchbox, Family Meal, RANGE, and two locations of AGGIO. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink, with his brother, Michael, and is set to release a new title HOME in 2014. As a father and chef, Voltaggio is a passionate philanthropist and supports Share Our Strength (SOS) in their fight against childhood hunger. He has raised over half a million dollars over the last five years to support innovative school breakfast programs, meals for achievement, and the national No Kid Hungry campaign. He lives with his wife, Jennifer, and their three children Thacher, Piper and Ever Maeve in his hometown of Frederick, MD

About KathrynBorn in Vermont to a family of eight, Kathryn grew up spending hours in their country kitchen helping prepare meals. At 15, she delved into the food industry working as a barista, and then the lead baker in a local coffee shop. During her enrollment at the New England Culinary Institute, Kathryn interned at Villa Italia in New York, and the Ritz Carlton Grande Lakes Orlando. Upon graduation, the Ritz Carlton offered Kathryn a full time position. From there, she spent seven years as a pastry chef for the Ritz Carlton Company. During her time as a Grand Opening Team Member at the Ritz Carlton Charlotte, Kathryn also spent over a year learning bartending techniques and skills in their Lounge Bar and upscale whisky bar, Urban Sip. In 2013, Kathryn joined the Bryan Voltaggio team at Range. Under the direction of Dane Nakamura, Beverage Director for Bryan Voltaggio Restaurants, she has used her taste and flavor experiences in the kitchen to craft and mold her individual cocktail style. Kathryn’s dedication and love for all things food and drink, have enabled her to fully continue and develop Range’s bar as a true Chef Driven Cocktail program.

About Hilda After lobbying on Capitol Hill and then as an account director at Ogilvy Public Relations, Hilda Staples moved to Frederick, MD in 2000 to pursue a lifelong passion for food and business. After meeting Chef Bryan Voltaggio in 2008, the pair partnered to open VOLT restaurant in the historic Hauck Mansion in downtown Frederick. Staples has been hands on with every project from the start—overseeing everything from investor relations to leading meetings with architects, general contractors, and being involved with city planning review. Now as co-owner of VOLT, Lunchbox, Family Meal and RANGE, she continues to work on the daily financials, investor relations, and community relations for her restaurants. Staples lives in downtown Frederick with her twins, Beverly and Jules, and her husband, Jonathan.